4 cups water
2 cups plain yogurt
2 tablespoons chickpea flour (besan)
4 green chile peppers, halved lengthwise
1 tablespoon minced fresh ginger root
1 tablespoon white sugar, or to taste
1/2 teaspoon ground turmeric
salt to taste
1 tablespoon vegetable oil
1 tablespoon ghee
2 dried red chile peppers, broken into pieces
1 sprig fresh curry leaves
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seed
1 pinch asafoetida powder
1/4 cup chopped cilantro leaves